The Urbane Grub ‘Tres leches’

All my life I’ve disliked Tres Leches because its exorbitantly sweet and heavy, and by the time I am done with one piece, I feel nothing but sick! (I cant handle a lot of sugar in one go)

So I gave it a tough thought and wondered how I spin this traditional recipe around to make it more light and enjoyable for those who cant handle too much of its Latin American sweetness.

Recognize our two troublemakers 😀

Butter/Fat: This was the first ingredient I decided to knockout of my cake. Butter/Fat in general makes any cake heavy and rich, and imagine when that’s smothered in 3 types of MILK too?  Super heavy for me! So I’m going fat free, which means our base is going to be a light fluffy sponge you are going to love.

Condense Milk: No we are NOT replacing this cause its key and represents the sweetest ‘leche’ in our ‘Tres-leches’, but we are definitely  reducing the amount we get in our cake.

I’ve merge 2-3 recipes to create my own twist here, so hopefully it’ll turn out great for you too.

Here goes..

INGREDIENTS

Cake base:

• 6 eggs
• 220g Sugar
• 220g self raising flour (Make sure its ‘self-raising’, or your cake wont be nice and fluffy)
• Vanilla (to taste)

Tres-Leches (3 milk):

• 16oz (2 cups) whole milk
• 14oz Evaporated milk
• 12oz condensed milk

Frosting:

• 2.5 cups- whipping cream

METHOD

Cake base:

• STEP 1- Pre-heat oven (180 Celsius)
• STEP 2-Beat eggs and sugar together (6-7 mins until it’s triple the quantity)
• STEP 3- add vanilla (Make sure you add just enough or your cake will smell like eggs and you don’t want that)
• STEP 4- Gradually fold in the flour with a wooden spoon and BAKE.

*Once the cake is baked, cut off edges, remove crust on top, pierce with fork thoroughly and place in a Pyrex dish or cake tray*

• STEP 5- Mix the 3 milks in a bowl
• STEP 6-Pour the 3-milk mixture on the pierced cake and set a side
• STEP 7- Whip cream until a creamy texture
• STEP 8- Frost the soaked cake with the whipped cream and refrigerate for 3-5 hours before serving*

Enjoy 😉